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Isaac Scientific Publishing
Advances in Food Science and Engineering
Prof. DR. V. K. MODI,  Central Food Technological Research Institute, India
Department of Meat,
Fish and Poultry Technology,
Central Food Technological Research Institute,
Mysore 570 020, India


Selected Publication List

•Ramya NS, Prabhasankar P, Lalitha R Gowda, Modi VK, Bhaskar N (2014) Influence of freeze-dried shrimp meat in pasta processing qualities of Indian T. durum wheat. Journal of Aquatic Food Product Technology 11/2014 DOI: 10.1080/10498850.2013.796581 (I.F. 0.581)
•Deepthi P. Pawar, Boomathi S, Swapna H. C, Amit Kumar Rai and Modi V. K* (2013) Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science and Technology. 50(2):381–386 (I.F. 2.024)
•Rashmi M. D, Deepthi P. Pawar, V. K. Modi* (2013) Quality characteristics of battered and fried chicken: Comparison of pressure frying and conventional frying Journal of Food Science and Technology 50(2):284–292 (I.F. 2.024)
•Deepthi P. Pawar, K Rathina Raj and Modi V. K* (2012) Physico-chemical, microbiological and sensory characteristics of egg based snack food. Journal of Scientific and Industrial Research. 71, 777-787 (I.F 0.500)
•Swapna H. C, Amit K Rai, V. K. Modi, and Bhaskar, N (2012). Characteristics and consumer acceptance of healthier meat and meat product formulations – a review. Journal of Food Science and Technology. 49, 6, 653-664 (I.F. 2.024)
•Deepthi P. Pawar, M. D. Rashmi and V. K. Modi* (2012) Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science Technology 49(4): 475-481 (I.F. 2.024)
•Deepthi P. Pawar, K Rathina Raj and Modi V. K* (2011) A process development, nutritional facts, sensory properties and storage stability of shelf stable egg cube. Journal of Food and Technology. 9: 18-26 •Deepthi P. Pawar, M. D. Rashmi and V. K. Modi* (2011). Texturized egg albumen as an alternative to traditional paneer. Evaluation of quality and shelf stability. International Food Research Journal 18(4): 1243-1250 (I.F.0.283)
•Binod Prasad, M. D. Rashmi, K. P. Yashoda, V. K. Modi* (2010) Effect of casein and oat flour on physico-chemical, oxidative processes, sensory properties and storage stability of cooked chicken kofta. Journal of Food Processing and Preservation 35,359-368 (I.F.0.938)
•Modi, V. K*, Yashoda, K. P., & Naveen, S. K. (2009). Effect of carrageenan and oat flour on quality characteristics of mutton kofta. International Journal of Food Properties, 12, 228-242. (I.F. 0.906)
•Modi, V. K*., K. P. Yashoda, N. Bhaskar and N. S. Mahendrakar (2009). Effect of carrageenan and oat flour on storage characteristics of fried mutton kofta. Journal of Food Processing and Preservation. 33, 763–776. (I.F.0.938)
•Modi, V. K*., K. P. Yashoda, and N. S. Mahendrakar (2009). Effect of carrageenan and oat flour on storage characteristics of cooked mutton kofta. Journal of Food Science and Technology, 46(4), 316-319 (I.F. 2.024)
•Modi, V. K*., Sakhare, P. Z. Sachindra, N. M. & Mahendrakar, N. S. (2008). Changes in quality of minced meat from goat due to gamma Irradiation. Journal of Muscle Foods. 19, 430-442. (I.F. 0.944)
•Modi, V. K*., and Maya Prakash. (2008) Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett Burman design. LWT Food Science and Technology. 41, 878-882. (I.F.2.468)
•Modi V. K*., Sheela, P. N., and Mahendrakar, N. S. (2008) Egg albumin cubes and egg yolk cubes and the quality changes during storage. Journal of Food Science and Technology. 45 (2), 161-165 (I.F.2.024)
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